Calamarata filled with mozzarella, shrimp and courgettes on a cream of controne beans

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Ingredients for 4 people

  • 200g Calamarata Leonessa 2 courgettes
  • 150gr shelled shrimp
  • 1 buffalo mozzarella from Campania
  • 150gr beans from Controne
  • 1 fresh spring onion
  • extra virgin olive oil
  • salt and pepper
  • 1/2 glass of brandy


Start immediately with the cooking of the beans that is the longest: heat 2 tablespoons of extra virgin olive oil in a pan, add the onion, let it fry a few minutes and add the beans. Pour in boiling water to cover them and let them simmer, adding more water, always boiling, as it is absorbed. Salt the beans only after cooking. Wash and clean the zucchini, blanch in boiling water for 5 minutes and allow to cool. Cut them into very small cubes; they will serve to fill the calamarata. Heat a tablespoon of olive oil in a pan. Scrape the prawns for 3 minutes and blend them with the brandy. Season with salt and pepper and let them cool. Keep aside some whole for the dish, the remaining cut into small cubes, such as zucchini because they will also serve to stuff the calamarata. Also cut the buffalo mozzarella into small cubes. Pour the courgettes, shrimps and mozzarella in a boulle and mix with two tablespoons of oil, salt and pepper. Cook the pasta in boiling salted water, draining it two minutes before the indicated cooking time and cooling it with cold water to stop cooking. Line a baking sheet and put the dough and stuff it with the stuffing of zucchini, prawns and buffalo mozzarella. Put in oven at 170 ° for 5 minutes to soften the mozzarella. Meanwhile, with the help of a minipimer blend the beans until they become a cream adding olive oil. Spread the cream on the serving plate; place the stuffed calamari and garnish with the whole shrimp kept aside and extra virgin olive oil.

by speckandthecity

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